LEAVENED PRODUCTS MADE FROM NON-WHEAT CEREAL PROTEINS
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United States of America Patent
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Issued Date -
Dec 10, 2009
app pub date -
Sep 18, 2007
filing date -
Sep 18, 2006
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Abandoned
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Abstract
for leavening. More specifically, protein composites of zein and or other non-wheat prolamins with co-proteins including casein, elastin or mixtures thereof conditioned at temperatures above the glass transition temperature of the protein mixture provide improved ingredients for preparation of gluten-free breads and other baked products. Sorghum or maize mutant flours with prolamins available for viscoelastic protein formation may also be used.
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